Preheat the oven to 200°C/fan 180°C/gas 6. Warm a large pan over a
medium heat. Add the butter and onion and fry for 10 minutes. Grate the
courgettes and place 4tbsp in a bowl with the lemon zest and juice. Set
aside. In a pan, stir-fry the peas and remaining courgettes for 2-3
minutes. Add stock and onion and bring to boil. Cook for 10-12 minutes
and remove from heat. Shred the mint leaves and add to the pan with the
cream. Blend until smooth and season. Return to the heat. Unroll the
pastry, scatter over half the cheese and paprika, then fold in half. On a
floured surface, roll to the thickness of a £1 coin. Cut 1cm (½in)
strips, then twist these 3-4 times. Lay on a baking sheet, scatter the
remaining cheese and paprika over and bake for 12 minutes. Ladle the
soup into bowls with the courgettes. Serve with the cheese straws.